Category: Recipes

Today’s episode is all about what two dietitians (us!) eat in a day! But first, Erinn made a delicious and easy to make, Crustless Quiche. Real talk, we were suffering from some legit “hanger” at the beginning of this episode, and this quiche was the perfect cure. Pair this with some crusty bread (or not) and a piece of fruit. Get the recipe below!

Along with quiche, we take you through a typical day of eats: from breakfast, to lunch, through the occasional midnight snack, as well as real talk about “normal eating”, how to cultivate self-compassion for the mistakes you make in eating, and our top tips for making sure your daily nutrition is a priority and saves you time.

Melt the butter in a cast iron or ovenproof skillet over medium heat. (If your skillet isn’t ovenproof, transfer everything to a deep dish pie plate to bake it.) Add the onion slices and sprinkle a bit of salt and pepper over them. Cook the onions until they are golden-brown and starting to caramelize, about 10 minutes.

Remove the pan from the heat and spread the onions evenly across the bottom. Spread the vegetables evenly over the onions. The dish or pan should look fairly full.

In a bowl, use a fork to beat the eggs lightly with the milk, cheese, 1 teaspoon of salt, and 1/2 teaspoon of pepper, just enough to break up the yolks and whites. This is a savory custard mixture. Pour the custard over the vegetables and onions and enjoy watching it fill in all the open spaces.

Transfer the quiche to the oven and bake for 45 minutes to 1 hour. Once the surface is lightly brown all the way across, it’s fully cooked. Let the quiche cool for about 20 minutes, then slice into wedges.

Notes

You can use any combination of vegetables you like! The combo I used was simply what I had in my fridge.

P.S We’re making a schedule of episodes for the rest of the year! Let us know what you’d like us to chat about, people you’d like us to interview, and recipes you’d like us to try. Comment below, visit us over on Facebook, Instagram, or drop us a line at heytablechat@gmail.com

Today’s episode is all about goals! Over a hot bowl of hearty, vegetable soup, we chat all about how we make (and keep) goals in life and our plans for the new year. We think a big pot of veggie soup is the perfect way to ring in the New Year! Get Rachel’s easy, peasy recipe below.

Also in conversation, we talk about how the brain is wired to help you achieve your goals, share with you a review of our own personal goals for the past and upcoming year, and discuss how you can still be productive even while living a totally goal-less life. (Hint: goal-less but not direction-less!)

In a small bowl mash half of the beans with a masher or the back of a spoon, and set aside.

Heat the oil in a large soup pot over medium-high heat. Add the onion, carrots, celery, potatoes, mushrooms, brussels sprouts, seasoning blend, and 1/4 teaspoon of pepper, and cook stirring occasionally until the vegetables are tender, about 8 minutes.

Turn heat to high and add the broth and tomatoes with the juice and bring to a boil. Add the mashed and whole beans. Reduce to a simmer for about 25-30 minutes.

Add the spinach leaves and cook until the spinach is wilted, about 3 minutes more.

Throw lemon juice in at the end and stir in.

Serve topped with Parmesan, if desired. I really like Trader Joe's Three Cheese Blend on top with additional ground pepper!

Today’s episode is all about living a truly healthy AND guilt-free holiday season. We chat about carving out time for yourself during this busy season, staying mindful, embracing the right to savor your meals without judgement, and how to truly ENJOY the holiday season. We have our minds blown by some holiday-focused facts thanks to The National Retail Federation and we review, “The Intuitive Eater’s Holiday Bill of Rights” by the creators of Intuitive Eating. We both get a great refresher on how to say NO to pushy people and how to eat this holiday season without judgement.

Rachel prepared a Cauliflower Mash perfect as a side dish to any holiday party. We get deep about flavor variations as well. Truffle oil and parmesan, anyone? Let us know what you try!

Don’t forget to enter our BIRTHAWEEN GIVEAWAY! Click here for instructions on how to enter.

Today’s episode is all about relationships – the ones we form with the food we eat but also how we establish healthy relationships with the people we care about most like family, friends, and our significant others. We reached out to Erinn’s good friend, Yelena Galibov, who also happens to be a Licensed Marriage and Family Therapist. She gave us great advice to share on all things relationships. We suggest a pen for some note-taking!

We also share a delicious and oh-so-simple Market Salad from another good friend of the show, Leslie, from the blog Cardamom + Rye. On her blog, Leslie shares “purposeful recipes from my table to yours.” This recipe featured an assortment of fun ingredients like kale, quinoa, fennel, and beautiful strings of multi-colored carrots. Get the recipe below!

Market Salad

2016-10-16 21:14:50

Serves 4

Leslie says,"I love this salad because it is hearty, fresh, and full of delicious late summer/early fall vegetables. The dressing is especially great."

Make the dressing by hand or using a food processor or blender. Puree all ingredients until combined. (I usually whisk it in the bottom of a big bowl and then add the kale to the bowl but it doesn't combined quite as well but still tastes good!)

In a large bowl, massage the dressing into the kale until it starts to soften and is evenly covered with dressing. Add the quinoa, carrots, fennel, salt to taste, and toss. Add the avocado and almonds and toss gently one last time and serve! This salad is particularly flavorful the following day.

Today’s episode is all about how we stay organized, if we prefer digital vs. paper planning, and how we plan for all the things we want to do (and have to do) in life. It’s our “taking care of business…everyday” episode! We even give our imaginary, calendar-keeping, robot butlers some names, a la Iron Man’s Jarvis. That’s right. You’ll have to listen to find out!!

Rachel also made a delicious and oh-so-simple Raspberry Brûlée from one of our favorite food blogs, Shutterbean! This recipe contains just three ingredients, seriously only three. We think it’d be perfect for a get-together with friends (perhaps paired with a cheese platter). You could also just make it for yourself because you’re an adult and no one tells you how to live.

Dot marscapone evenly on top of raspberries, followed by sugar. Place 3-4 inches under the broiler and broil until marscapone melts and the sugar starts to caramelize, about 4-5 minutes . Serve warm with your favorite accompaniments.

In today’s episode we chat all things beauty! We enjoy a homemade food-based face mask and lip scrub- both are EDIBLE! As Erinn states, you can have a face mask at night, and breakfast come morning. Rachel suggests dipping some summer fruits into it- maybe even swipe a chunk of watermelon right across your face while wearing the mask. We won’t judge. Next time, we may add more sugar to the lip scrub to make it more gritty like our favorite lip scrub from Lush (Rachel likes Mint Julep, Erinn likes Popcorn!).

We talk our beauty philosophies, our biggest beauty mistakes (re: sperm-shaped eyebrows), what’s inside our makeup bags, and our tips for looking and feeling your most beautiful both inside and out! We got the idea from our favorite Beauty Uniform series on Cup of Jo, and from one of our favorite podcasts, The Girl Next Door Podcast, which currently has two different beauty-related episodes out (listen to those episodes here and here!).

As promised, we are linking to all the products we used (and them some!). DISCLAIMER:We have recently become part of Amazon’s Associate Program where if you click a product’s Amazon link on our website and purchase the item through our direct link, we get a very small percentage back to support our show! We have monthly costs for hosting and publishing the show to iTunes as well as costs for recording equipment and ingredients for our recipes, and any amount helps us continue to produce our fun show for you and keep it free! Using our direct links costs nothing to you and your Amazon page will look exactly the same and allow you to use your current personal shopping account, only difference is Amazon will send us a small kickback. Your shopping will remain anonymous, though we will get a monthly summary of general items that were purchased through our links (but does not identify buyers whatsoever). Win win for us all, thank for considering using this to support us! And now back to those products…

Slather it on (avoiding the eye area), then wipe off with a warm washcloth after 15 minutes. Feeling tingly? Don’t worry—that’s the cinnamon bringing oxygen-rich blood to the surface of skin, giving you a healthy glow!

We start today’s show with a delicious dessert, Hippie Crispy Treats from Food52 Baking, the first dessert on Table Chat! Erinn made it, then Rachel ate it.

In this episode, we are talking all about what we eat when we eat alone. We got the idea from one of our favorite shows, Sex and the City, so in addition to sharing what our menu looks like for a party of one, we took two different “which Sex and the City Character are you” quizzes and of course, we chat about our respective results! See if you can guess which character we both get. And you can take the two quizzes we did, too! Find them here and here. Also, why are we still obsessed with Sex and the City after all these years? What is so appealing about the show? We think this article sums it up pretty well!

We also share the things we like to do and wear when no one else is around because we’re both homebodies at heart. Rachel paints her nails with this perfect pink Essie polish, Erinn shares her favorite eyebrow shaping tool, and they both LIVE for comfy pajamas like these or these.

This episode rated explicit because we throw the word sex around a few times, but share nothing gross or personal- we promise. And Rachel says “long-ass”. As usual, sorry to our moms.

Line an 8-inch square baking pan with parchment paper, allowing it to drape over the edges.

To make the bars, combine the maple and rice syrups in a large pan over medium-high heat. Bring to a boil and cook, stirring frequently, for 1-minute. Remove from the heat, add the almond butter, chocolate, coconut oil, and salt, and stir until the mixture is smooth and the chocolate is melted. Fold in the cereal.

Transfer the mixture to the lined pan and pack it firmly and evenly using a spatula or your fingers (you may want to dampen your fingers to prevent sticking).

To make the topping, combine the chocolate and oil in a small saucepan and cook over very low heat, stirring constantly, just until the chocolate has melted, then cool for 5 minutes.

To assemble the treats, pour the topping evenly over the rice mixture and smooth the top with a rubber spatula. Sprinkle the almonds and salt over the top.

Let set at cool room temperature for about 2 hours, or in the refrigerator for about 1 hour, until firm. Use the edges of the parchment paper to lift the bars out of the pan and cut into 16 squares.

These treats are at their very best the day they're made. They'll keep at room temperature for several days, though the cereal will soften slightly.

Welcome to Table Chat!

I'm Rachel (on the left), and I'm Erinn (on the right). We're full-time Registered Dietitians and part-time pizza/taco enthusiasts. This is our website where you'll find all of the current and past episodes of Table Chat, where we talk food, nutrition, and whatever else we feel like. Come sit around our table and chat, because the more you know, the more you can eat!

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